Cut the beef into bite-sized pieces if needed. Pat the meat dry with paper towels. Season with salt and black pepper so the beef develops better flavor.

Place a large skillet or Dutch oven on medium heat. Add olive oil and let it warm for about one minute.

Add the beef pieces in a single layer. Cook for about four minutes on each side. This step creates a brown crust and locks in flavor.

Once browned, remove the beef from the pan and place it on a plate. Leave the flavorful oil and brown bits in the pan.

Add chopped onion to the pan. Cook for about three minutes while stirring. The onion should become soft and slightly golden.

Add minced garlic and cook for one minute. Stir gently so the garlic becomes fragrant without burning.

Pour in beef broth, Worcestershire sauce and soy sauce. Add paprika and thyme. Stir well and scrape the bottom of the pan.

Place the browned beef back into the skillet. Stir gently so the meat mixes with the sauce.

Reduce the heat to low. Cover the pan and simmer for about one hour. This slow cooking makes the beef tender.

In a small bowl, mix flour with a few tablespoons of water. Stir until smooth and lump free.

Pour the flour mixture into the pan. Add butter and stir gently. Cook for about five minutes until the sauce becomes thick and rich.

Taste the gravy and add more salt or pepper if needed. The sauce should be savory and smooth.

Serve the beef tips hot with plenty of gravy. Spoon the sauce over mashed potatoes, rice or noodles for a comforting meal.